Selection process of a mixed inoculum of non-saccharomyces yeasts isolated in the D.O.Ca. Rioja
The use of non-Saccharomyces yeasts in sequential fermentations with S. cerevisiae has been proposed to improve the organoleptic characteristics involved in the quality of wine. The present study set out to select a non-Saccharomyces inoculum from the D.O.Ca. Rioja for use in winemaking. Strains included in the study belonged to Torulaspora delbrueckii, Lachancea thermotolerans, Metschnikowia pulcherrima, Zygosaccharomyces bailii, Williopsis pratensis, Debaryomyces hansenii, Pichia kluyveri, Sporidiobolus salmonicolor, Candida spp., Cryptococcus spp. and two mixed inocula of Lachancea thermotolerans-Torulaspora delbrueckii in a 30/70 ratio. In the first stage of the process, SO resistance and presence of enzymatic activities related to wine aroma and wine color and fining (esterase, esterase-lipase, lipase, leucine arylamidase, valine arylamidase, cystine arylamidase, β-glucosidase, pectinase, cellulose, xylanase and glucanase) were studied. In the later stages, selection criteria such as fermentative behavior, aroma compound production or influence on phenolic compounds were studied in laboratory scale vinifications. Taking into account the results obtained in the different stages of the process, a mixed inoculum of Lachancea thermotolerans-Torulaspora delbrueckii in a 30/70 ratio was finally selected. This inoculum stood out for its high implantation capacity, the production of compounds of interest such as glycerol and lactic acid and the consequent modulation of wine acidity. Given these characteristics, the selected inoculum is suitable for the production of quality wines.
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Molecular Diversity Preservation International
2021-08-10
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Subjects: | Selection, Non-Saccharomyces, Winemaking, Lachancea thermotolerans, Torulaspora delbrueckii, |
Online Access: | http://hdl.handle.net/10261/262273 http://dx.doi.org/10.13039/501100003329 |
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dig-icvv-es-10261-2622732022-03-30T14:41:31Z Selection process of a mixed inoculum of non-saccharomyces yeasts isolated in the D.O.Ca. Rioja Escribano-Viana, Rocío González-Arenzana, L. Garijo, P. López, Rosa Santamaría, Pilar Gutiérrez, Ana Rosa CSIC - Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA) Ministerio de Economía y Competitividad (España) Selection Non-Saccharomyces Winemaking Lachancea thermotolerans Torulaspora delbrueckii The use of non-Saccharomyces yeasts in sequential fermentations with S. cerevisiae has been proposed to improve the organoleptic characteristics involved in the quality of wine. The present study set out to select a non-Saccharomyces inoculum from the D.O.Ca. Rioja for use in winemaking. Strains included in the study belonged to Torulaspora delbrueckii, Lachancea thermotolerans, Metschnikowia pulcherrima, Zygosaccharomyces bailii, Williopsis pratensis, Debaryomyces hansenii, Pichia kluyveri, Sporidiobolus salmonicolor, Candida spp., Cryptococcus spp. and two mixed inocula of Lachancea thermotolerans-Torulaspora delbrueckii in a 30/70 ratio. In the first stage of the process, SO resistance and presence of enzymatic activities related to wine aroma and wine color and fining (esterase, esterase-lipase, lipase, leucine arylamidase, valine arylamidase, cystine arylamidase, β-glucosidase, pectinase, cellulose, xylanase and glucanase) were studied. In the later stages, selection criteria such as fermentative behavior, aroma compound production or influence on phenolic compounds were studied in laboratory scale vinifications. Taking into account the results obtained in the different stages of the process, a mixed inoculum of Lachancea thermotolerans-Torulaspora delbrueckii in a 30/70 ratio was finally selected. This inoculum stood out for its high implantation capacity, the production of compounds of interest such as glycerol and lactic acid and the consequent modulation of wine acidity. Given these characteristics, the selected inoculum is suitable for the production of quality wines. This research was funded by Instituto Nacional de Investigaciones Agrarias (INIA) (Project RTA2013-0053-C03). 2022-02-28T14:00:12Z 2022-02-28T14:00:12Z 2021-08-10 2022-02-28T14:00:12Z artículo http://purl.org/coar/resource_type/c_6501 doi: 10.3390/fermentation7030148 e-issn: 2311-5637 Fermentation 7(3): 148 (2021) http://hdl.handle.net/10261/262273 10.3390/fermentation7030148 http://dx.doi.org/10.13039/501100003329 #PLACEHOLDER_PARENT_METADATA_VALUE# info:eu-repo/grantAgreement/MINECO//RTA2013-0053-C03 Publisher's version http://dx.doi.org/10.3390/fermentation7030148 Sí open Molecular Diversity Preservation International |
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Selection Non-Saccharomyces Winemaking Lachancea thermotolerans Torulaspora delbrueckii Selection Non-Saccharomyces Winemaking Lachancea thermotolerans Torulaspora delbrueckii |
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Selection Non-Saccharomyces Winemaking Lachancea thermotolerans Torulaspora delbrueckii Selection Non-Saccharomyces Winemaking Lachancea thermotolerans Torulaspora delbrueckii Escribano-Viana, Rocío González-Arenzana, L. Garijo, P. López, Rosa Santamaría, Pilar Gutiérrez, Ana Rosa Selection process of a mixed inoculum of non-saccharomyces yeasts isolated in the D.O.Ca. Rioja |
description |
The use of non-Saccharomyces yeasts in sequential fermentations with S. cerevisiae has been proposed to improve the organoleptic characteristics involved in the quality of wine. The present study set out to select a non-Saccharomyces inoculum from the D.O.Ca. Rioja for use in winemaking. Strains included in the study belonged to Torulaspora delbrueckii, Lachancea thermotolerans, Metschnikowia pulcherrima, Zygosaccharomyces bailii, Williopsis pratensis, Debaryomyces hansenii, Pichia kluyveri, Sporidiobolus salmonicolor, Candida spp., Cryptococcus spp. and two mixed inocula of Lachancea thermotolerans-Torulaspora delbrueckii in a 30/70 ratio. In the first stage of the process, SO resistance and presence of enzymatic activities related to wine aroma and wine color and fining (esterase, esterase-lipase, lipase, leucine arylamidase, valine arylamidase, cystine arylamidase, β-glucosidase, pectinase, cellulose, xylanase and glucanase) were studied. In the later stages, selection criteria such as fermentative behavior, aroma compound production or influence on phenolic compounds were studied in laboratory scale vinifications. Taking into account the results obtained in the different stages of the process, a mixed inoculum of Lachancea thermotolerans-Torulaspora delbrueckii in a 30/70 ratio was finally selected. This inoculum stood out for its high implantation capacity, the production of compounds of interest such as glycerol and lactic acid and the consequent modulation of wine acidity. Given these characteristics, the selected inoculum is suitable for the production of quality wines. |
author2 |
CSIC - Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA) |
author_facet |
CSIC - Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA) Escribano-Viana, Rocío González-Arenzana, L. Garijo, P. López, Rosa Santamaría, Pilar Gutiérrez, Ana Rosa |
format |
artículo |
topic_facet |
Selection Non-Saccharomyces Winemaking Lachancea thermotolerans Torulaspora delbrueckii |
author |
Escribano-Viana, Rocío González-Arenzana, L. Garijo, P. López, Rosa Santamaría, Pilar Gutiérrez, Ana Rosa |
author_sort |
Escribano-Viana, Rocío |
title |
Selection process of a mixed inoculum of non-saccharomyces yeasts isolated in the D.O.Ca. Rioja |
title_short |
Selection process of a mixed inoculum of non-saccharomyces yeasts isolated in the D.O.Ca. Rioja |
title_full |
Selection process of a mixed inoculum of non-saccharomyces yeasts isolated in the D.O.Ca. Rioja |
title_fullStr |
Selection process of a mixed inoculum of non-saccharomyces yeasts isolated in the D.O.Ca. Rioja |
title_full_unstemmed |
Selection process of a mixed inoculum of non-saccharomyces yeasts isolated in the D.O.Ca. Rioja |
title_sort |
selection process of a mixed inoculum of non-saccharomyces yeasts isolated in the d.o.ca. rioja |
publisher |
Molecular Diversity Preservation International |
publishDate |
2021-08-10 |
url |
http://hdl.handle.net/10261/262273 http://dx.doi.org/10.13039/501100003329 |
work_keys_str_mv |
AT escribanovianarocio selectionprocessofamixedinoculumofnonsaccharomycesyeastsisolatedinthedocarioja AT gonzalezarenzanal selectionprocessofamixedinoculumofnonsaccharomycesyeastsisolatedinthedocarioja AT garijop selectionprocessofamixedinoculumofnonsaccharomycesyeastsisolatedinthedocarioja AT lopezrosa selectionprocessofamixedinoculumofnonsaccharomycesyeastsisolatedinthedocarioja AT santamariapilar selectionprocessofamixedinoculumofnonsaccharomycesyeastsisolatedinthedocarioja AT gutierrezanarosa selectionprocessofamixedinoculumofnonsaccharomycesyeastsisolatedinthedocarioja |
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